Management systems, statistical procedures, regulatory requirements involved with producing quality food/ingredients. Risk assessment/management, good manufacturing practices, hazard analysis critical control point (HACCP), statistical methods for process control, total quality management, food/drug laws.
Prereq: Food Science Grad Student
Student may select grading basis if instructor approves. A-F registration is required for class to count toward degree.
Gopher Grades is maintained by Social Coding with data from Summer 2017 to Spring 2025 provided by the University in response to a public records request